A tasty alternative to crab cakes, these filling appetizers can be made a few hours in advance, covered, and refrigerated until ready to cook.

Recipe by Oxmoor House January 2004

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Oxmoor House

Recipe Summary

prep:
15 mins
cook:
11 mins
total:
26 mins
Yield:
4 servings (serving size: 2 cakes and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Mustard-Chive Cream Sauce.

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  • Preheat oven to 350°.

  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Sprinkle 3/4 cup breadcrumbs on a baking sheet. Bake at 350° for 5 minutes or until golden; set aside.

  • Combine remaining 1/4 cup breadcrumbs, mashed potatoes, and next 7 ingredients in a medium bowl. Shape mixture into 8 small patties. Place toasted breadcrumbs on a plate or shallow dish. Dredge fish cakes in breadcrumbs and set aside.

  • Coat fish cakes on each side with cooking spray. Cook cakes in a medium nonstick skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Top cakes with Mustard-Chive Cream Sauce.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

205 calories; fat 8.3g; saturated fat 2.4g; protein 11.5g; carbohydrates 20.4g; cholesterol 83mg; iron 1.6mg; sodium 578mg; calories from fat 37%; fiber 2g; calcium 89mg.